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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 16 |
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Delicious over anything you want to have a little Pueblo flair - tacos, grilled proteins, veggies or potatoes, even stirred into rice! Adapted from . Enough for 6 burritos or 4 rice dishes. Ingredients:
3 tablespoons cacao, nibs |
1 tablespoon pumpkin seeds |
1 tablespoon sesame seeds |
1 tablespoon ground flax seed |
1/2 tablespoon salba seeds |
1/2 tablespoon dried oregano |
1 teaspoon ground cumin |
1 pinch salt (i like using pink himalayan salt) |
1/3 cup fresh cilantro leaves |
2 tablespoons dark raisins, soaked overnight and drained |
1 large red pepper, chopped |
1 jalapenos or 1 serrano pepper, chopped |
2 teaspoons raw agave nectar (or raw honey if not vegan) |
Directions:
1. In a coffee grinder, grind the cacao nibs, pumpkin seeds, sesame seeds, flaxseed, chia seed, oregano, cumin and salt until fine.
2. In a blender (I tried a food processor but it doesn't work as well), combine the cilantro, raisins, red and jalapeño peppers and agave and puree well.
3. Add the powdered mixture and puree well.
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